Week 2 Lab: Cheese Time!
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Cheesemaking Lab Data: Group D
Group D: Astrid Walter, Brendan Glenn, Lucy Neuman, Wendy Erickson Starting time: 2:57 PM Starting values: 3.86kg milk 1/4 cup vinegar, 2 cups water 1 tab rennet, 1/4 cup water Time 0: Milk added to cast-iron pot, mixed slowly with vinegar-water mixture, stirred. Strong wind 3 minutes: Fuel log added to fire (mixed hardwood burning…
Lab 2: Cheesemaking Data
Group B: Trina, Sam, Andrew, and Raine (recorder) Thursday, April 8th, 2021 on Mai Fete Island Weather: 63°F, windy, partly cloudy Used the open fire throughout Initial Measurements Pot Temperature 79°F (important to note because we went second, so the pot had been heated already) Milk Temperature 69.1°F Milk Volume 1 Gallon Milk Weight 3.877…
Week 2 Cheesemaking
Group C: Adam, Eryk, Aubrey, Holland Recorder: Adam Initial Conditions -Milk starting temperature of 56°F Starting Measurements Milk 1 gallon, 3.76 kilogram Vinegar Mixture 0.25 cup vinegar into 2 cup water Rennet Mixture 1 tablet into 0.25 cup water Total Volume 18.5 cups (1.16 gallons) First Heating Time (min) Temp. (°F) Notes 0 56 Set…
Group E Week 2 Data: Cheesemaking
Group E: Grace Brindle, Zach McCrary, John Hoffman, Zoe OrlinData Recorder: Grace BrindleDate: April 8, 2021Location: Mai Fete Island, Carleton College, Northfield, MNWeather: 63° Fahrenheit, partly cloudy, 11 miles per hour winds SE Part I: Creating Cheese Curds and Whey Initial Measurements Milk weight:Container 1 (empty): .905 kilogramsContainer 2 (empty): .910 kilograms Container 1 (milk…
Week 2: Cheese
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Lab Journal: Cheesemaking
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Lab journal for week 2
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Week 2 Lab Journal: Cheesemaking
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Week 2: Cheesemaking
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